Lemon Shortcake with Strawberries and Cream
Ingredients
- shortening, for greasing the pan
1 cup
flour
⅔ cup plus ¼ cup
superfine sugar, divided
½ cup
milk
⅓ cup
Kowalski's Unsalted Butter, softened
1
egg
3 tbsp.
finely grated lemon zest, plus extra for garnish
1 ½ tsp.
baking powder
½ tsp.
Kowalski's Organic Madagascar Vanilla Extract
¼ tsp.
kosher salt
¼ cup
Kowalski's Freshly Squeezed Lemon Juice (from the Produce Department)
1 cup
heavy cream
3 tbsp.
confectioners' sugar
1 pt.
fresh strawberries, quartered
Directions
- Preheat oven to 350°. Very generously grease a 6-cup shortcake baskets pan with solid shortening; dust with flour.
- In a large mixing bowl, combine flour, ⅔ cup sugar, milk, butter, egg, zest, baking powder, vanilla and salt at low speed until moistened; beat for 2 min. on medium speed, scraping bowl often.
- Divide batter evenly among shortcake basket cups; bake in preheated oven until lightly browned (18-20 min.).
- Remove from oven; cool in pan for 10 min.
- Invert shortcakes onto a wire rack; set aside to cool completely.
- In a small saucepan, heat juice and remaining sugar until sugar is dissolved.
- Spoon 1 tsp. lemon syrup over each shortcake, reserving remaining syrup.
- In a chilled medium mixing bowl, beat cream and confectioners' sugar with an electric mixer on high speed until stiff peaks form; set aside.
- Place shortcakes on individual dessert plates; fill with strawberries. Spoon remaining lemon syrup over berries.
- Top with whipped cream; garnish with zest.
